Raspberry Float Recipe

Make raspberry puree

Place the raspberries, simple syrup, and lemon juice in a blender or food processor. Puree until smooth. If the puree is too thick, add up to 0.5 oz water to reach a pourable but slightly thick consistency.

Strain

Pass the puree through a fine-mesh strainer into a bowl, pressing with the back of a spoon to remove seeds. Discard seeds and reserve the smooth puree.

Combine with foam agent

In a clean mixing bowl or cocktail shaker, add 1 pasteurized egg white (or 1 oz aquafaba), 0.5 oz raspberry puree, and the optional 0.25 oz raspberry liqueur if using. Dry-shake (no ice) vigorously for 15–20 seconds to begin emulsification.

Create stable foam

Add 3–4 ice cubes to the shaker and shake hard for another 15–20 seconds to chill and further aerate. Strain the foam into a small container; you should have a silky, pink foam that holds soft peaks. Keep chilled until assembly.

Chill glass

Place a coupe or chilled rocks glass in the freezer for a few minutes or fill with ice water while you prepare the drink, then discard ice water before pouring.

Build and shake

In a cocktail shaker, combine 2 oz Belvedere vodka, 1 oz white chocolate liqueur, 0.5 oz vanilla syrup, 0.25 oz fresh lemon juice, 0.75 oz cold heavy cream, and 6 ice cubes. Shake vigorously for 15–20 seconds until well chilled and slightly frothy.

Double strain

Double-strain the shaken cocktail into the chilled coupe or rocks glass using a Hawthorne and fine mesh strainer to remove ice shards for a silky texture.

Carefully spoon or gently pour the prepared raspberry foam on top of the cocktail, creating a 1/2–3/4 inch layer. The foam should sit on the surface and create a smooth pink cap.

Garnish with one fresh raspberry seated on the foam and a light dusting of finely grated white chocolate. Serve immediately.